Beef Stir Fry with Noodles
It took me a couple tries to actually make this recipe, but once I finally did, Holy Buckets was it good!! Ya'll have got to try this stir fry. It was so good, I ate all the leftovers the next day, and didn't save ANY for The Man. And I only felt bad for a second...
2/3 Cup Soy Sauce (or Low Sodium or Gluten Free if you prefer)
2/3 Cup Beef Broth
2 Tablespoons Brown Sugar
4 Cloves Garlic
2 Teaspoons Minced Ginger
1 Teaspoon Cornstarch
For Stir Fry
16 oz Boneless Beef
16 oz Linguini Noodles (or other long noodle if you prefer)
2 Teaspoons Canola Oil
1 Red Bell Pepper
2 Cups Broccoli Florets
2 Cups Cabbage
2 Cups Sliced Mushrooms
Sesame Seeds (optional)
Red Pepper Flakes (optional)
Slice beef into thin, bite size pieces.
Combine soy sauce, broth, brown sugar, garlic and ginger in a small mixing bowl.
Place 1/2 the mixture in a gallon sized resealable bag, press as much air out as possible.
Refrigerate for at least 2 hours.
Add cornstarch to remaining mixture in bowl and whisk till smooth.
Cover and refrigerate until ready to use.
Prepare noodles according to package directions.
While noodles cook, heat 2 teaspoons of oil in a LARGE skillet over medium-high heat.
Add beef slices, discarding leftover marinade. Fry until just brown.
Add Broccoli, Cabbage and Carrot to the skillet. Fry 5 minutes.
Add Onion and Mushroom to skillet. Fry 5 minutes.
Add Pasta and remaining Sauce, stir to coat.
Cook until sauce thickens, 5-10 minutes.